Butterfly pea flower pancakes
- 100 g buckwheat flour
- 80 g white rice flour
- 2 teaspoons baking powder
- 2 teaspoons butterfly pea flower powder
- 4-5 tablespoons agave
- 250 ml almond milk
- 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 50 g dark chocolate
- 1 tablespoon coconut oil
- 1-2 tablespoons agave
Place pancake ingredients in a medium-sized bowl and mix until well combined. Adjust sweetness.
Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into a small circle.
When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.
Serve with chocolate sauce (recipe down below) and top with blueberries and mint leaves.
Melt chocolate with 1 tablespoon coconut oil over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add coconut cream, melted chocolate and agave to the blender and blend shortly until smooth.
If you don't have butterfly pea flower powder at home, feel free to use any other powder (like pitaya, beet powder...) or just don't use any powder at all.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.